Lingenhel is an ultra-slick deli-shop-bar-restaurant, lodged in a 200-year-old house. Salamis, wines and own-dairy cheeses tempt in the shop, while much-lauded chef Daniel Hoffmeister helms the kitchen in the pared-back, whitewashed restaurant. The season-inflected modern European food – simple as char with kohlrabi and pork belly with aubergines – tastes profoundly of what it ought to.
Be sure to sample, too, the cheeses made in its dairy – from creamy goat's cheese to buffalo mozzarella – or hook onto one of its cheese-making workshops (see the website for details). The bar is a stylish spot to work up an appetite over the house vermouth and tonic.